1-2-Taste’s Jasper Schouten speaks with ingredients suppliers about market trends, product innovation, best practices, supplier challenges, and more.
In this blog, we explore the food ingredients universe together with the 1-2-Taste partners. We are going into the process of Bringing a New Food Product to Market, revealing invaluable tips and industry best practices as we go. Our esteemed group of five specialists in food ingredients will offer their individual insights, steering you on a course for successful food product launches. Enjoy reading and discover the multifaceted dimensions of introducing consumer products to the marketplace.
Key Takeaways:
Dive into this blog with our expert panel of industry leaders, learn from their experience in the dynamic world of food development and explore the challenges of going to market.
The company of Egbert Sonneveld produces teff-based products, an ancient grain with extraordinary nutritional values but relatively unknown among developers, especially in the bakery industry. This adds complexity to the process of informing developers of teff and how to use it in their products. Moreover, when working with a product that is not readily available in large quantities such as teff, planning and forecasting are of utmost importance and long-term contracts may be necessary to secure supply. Additionally, Egbert mentions the need to meet specific characteristics required by developers, ensuring consistency and quality in the final products.
Steve discusses the complexities of bringing a product to market, emphasizing the need for sufficient investment and a thorough understanding of the market. The approach varies depending on whether they are working with a blue-chip company or a small-time entrepreneur, but in both cases, issues like labeling and product selection are crucial. Steve also highlights their expedited product selection process, which leverages a vast catalogue of up to half a million formulations to suit various needs. He concludes by saying that time is of the essence in their industry, stressing the importance of quick and accurate product selection.
Ross Norris of Australian Native Products highlights a significant challenge faced by beverage companies during product launches – timeliness. However, small and medium-sized enterprises enjoy a unique advantage in this regard. Unlike larger counterparts bound by retailers’ schedules, they have the flexibility to unveil products when they are fully prepared. Nevertheless, it’s essential to consider seasonal launch opportunities, such as introducing Christmas-themed products in November or slimming options during the spring season.
Soundbites
The first ingredient sample is to give it a try; the next is to work out additional ideas.
Blonk Quality Ingredients
People often underestimate the amount work and funding it takes to create a new product.
HE Stringer Flavours
There are a lot of twists and turns your product can take, whether for quality or cost reasons. Make sure you keep true to your original idea, identified from consumer discussions or market testing.
Australian Native Products
If we keep more stock, then our clients don’t have to.
Delsa
Transforming agricultural surpluses into high-value food ingredients by upcycling by-products.
Agrosingularity
Welcome to another exciting episode of 1-2-Taste Talks Food Ingredients, the podcast that delves into the world of food ingredients. In today’s edition, we’ll immerse ourselves in the art of Going to market, uncovering indispensable tips and tricks along the way. Our distinguished panel of five food ingredient experts will share their unique perspectives, guiding you on a path towards food successful product launches in the retail and specialty stores.
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